动物营养学报2018，Vol.30Issue(6)：2421-2430,10.DOI:10.3969/j.issn.1006-267x.2018.06.048
不同品种、饲养周期肉鸡肉品质和风味的比较分析
Comparison Analysis of Meat Quality and Flavor of Different Breeds and Feeding Periods of Broilers
摘要
Abstract
This experiment was conducted to compare the variance of body weight, conventional meat quality and contents of intramuscular fat, amino acid, fatty acid of different breed broilers, and to provide reference for the evaluation standard of meat quality of broilers. The fast large broilers ( recessive white feather broiler, Anka chicken) and the local breed chickens ( Wenchang chicken, Beijng fatty chicken and Qingyuan partridge chicken) at same age and under same feeding condition were selected, 60 broilers close to the average weight were weighed and slaughtered from the fast large broilers at 9-week-old and the local breed chickens at 17-week-old, which were used for determined the conventional meat quality and content of intramuscular fat, ami-no acid, fatty acid in breast muscle in different breeds; 60 broilers were weighed and slaughtered from reces-sive white feather broiler at 9 and 17-week-old, which were used for determined the conventional meat quality and content of intramuscular fat, amino acid, fatty acid in breast muscle at different feeding periods. The re-sults showed as follows:1) comparison of different breeds in the period of slaughter, the body weight of Anka chickens was significantly higher than that of other breeds ( P<0.05) , the moisture loss rate of breast muscle of Beijng fatty chickens was significantly lower than that of other breeds ( P<0.05) , the shearing force of breast muscle of Wenchang chickens and Qingyuan partridge chickens was significantly lower than that of other breeds ( P<0.05) , the meat color of breast muscle of Anka chickens was significantly higher than that of other breeds ( P<0.05) , the pH of breast muscle of Beijng fatty chickens was significantly higher than that of other breeds (P<0.05), the content of intramuscular fat in breast muscle of Wenchang chickens was significantly higher than that of other breeds ( P<0.05) . The content of essential amino acids, non essential amino acids, tasty a-mino acids, sweet amino acids and total amino acids in breast muscle of Qingyuan partridge chickens was sig-nificantly higher than that of other breeds ( P<0.05) , the content of saturated fatty acid in breast muscle of re-cessive white feather broilers, Anka chickens was significantly higher than that of other breeds ( P<0.05) , the content of essential fatty acids in breast muscle of recessive white feather broilers, Beijng fatty chickens was significantly higher than that of other breeds ( P<0.05) , the content of unsaturated fatty acids in breast muscle of recessive white feather chickens was the highest. 2) Comparison of different feeding periods, the moisture loss rate and content of non essential amino acids, tasty amino acids, saturated fatty acids and essential fatty acids in breast muscle of recessive white feather chickens at 9-week-old were significantly higher than those at 17-week-old ( P<0.05) , and the body weight, breast muscle pH, content of intramuscular fat in breast muscle were significantly lower than those at 17-week-old ( P<0.05) . In conclusion, the meat quality and flavor sub-stance content of different breed broilers are different, and can' t be measured by single index. From the angle of nutrition analysis, the fast large meat broilers slaughter at 9-week-old is better than 17-week-old.关键词
肉鸡/肉品质/肌间脂肪/氨基酸/脂肪酸Key words
broilers/meat quality/intramuscular fat/amino acid/fatty acid分类
农业科技引用本文复制引用
巨晓军,束婧婷,章明,刘一帆,屠云洁,姬改革,单艳菊,邹剑敏..不同品种、饲养周期肉鸡肉品质和风味的比较分析[J].动物营养学报,2018,30(6):2421-2430,10.基金项目
国家自然科学基金(31572358) （31572358）
现代农业产业技术体系建设专项资金(CARS-41-G02) （CARS-41-G02）
江苏省重点研发计划(现代农业)项目(BE2015344) （现代农业）
江苏省农业自主创新资金项目(CX[15]1009) （CX[15]1009）
江苏省现代农业(肉鸡)产业技术体系(SXGC[2017]254) （肉鸡）
江苏省自然科学基金项目(BK20161322) （BK20161322）
